Orange Dreamsicle Cake

I have had so many people talk about how good and moist this cake is.

Ingredients

Part 1

• 1 (18.25 ounce) box Duncan Hines Orange Supreme cake mix*
• 1 (3 ounce) box orange Jell-O

Part 2

• 1/3 cup cooking oil or soft butter
• 2 eggs
• 1 1/2 cups water or orange juice (I use the juice)

Icing

• 1 (8 ounce) container sour cream
• 1/4 to 1/2 cup orange juice (I only use the 1/4 cup)
• 1 cup granulated sugar
• 1 (8 ounce) container Cool Whip
• 1 (9 ounce) package frozen coconut

Instructions

Part 1

1. Mix and sift these ingredients.

Part 2

1. Put Part 2 on top of Part 1. Mix well with mixer.
2. Use 3 greased and floured** 9 inch cake pans Bake at 350 degrees F for 20 to 30 minutes or until it comes loose from sides.
3. Cool layers.

Icing

1. Mix all well with mixer.
2. Ice cake when cool.
3. Store in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

Attribution

Shared with Recipe Goldmine from the kitchen of Margie Kirkman.